Ingredients:

  • 1 (12-ounce / 340g) package egg noodles
  • 1/4 cup (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (473ml) milk (any kind)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (113g) shredded cheddar cheese, divided
  • 2 (5-ounce / 142g) cans tuna in water, drained
  • 1 (10.75-ounce / 305g) can condensed cream of mushroom soup
  • 1 cup (128g) frozen peas
  • 1/2 cup (50g) crushed potato chips (like Lay's), or panko breadcrumbs tossed with 2 tablespoons melted butter

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook egg noodles according to package directions until al dente. Drain and set aside.
  3. In the same pot (or a separate saucepan), melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  4. Reduce heat and stir in salt, pepper, and half of the cheddar cheese until melted and smooth.
  5. Gently stir in tuna, cream of mushroom soup, peas, and cooked noodles.
  6. Pour the mixture into the prepared baking dish.
  7. Sprinkle remaining cheddar cheese and crushed potato chips (or panko mixture) over the top.
  8. Bake for 20-25 minutes, or until golden brown and bubbly.
  9. Let stand for a few minutes before serving.